In a large mixing bowl, add in minced pork, finely chopped pork fat, diced water chestnut, light soy sauce, fish sauce, shaoxing wine, sugar, salt, sesame oil and chicken stock. Mix well in one direction.

Add in spring onion and chives, and continue mixing.

Lay dumpling skins on the table, cover with a damp cloth. Add 1 tsp of filling onto dumpling skin. Wet the edges and wrap.

Wrap with loved ones, into whatever shape that you like. Note to try to keep as much air out as possible.

Lay wrapped dumplings on a plate with a damp towel to cover.

Deep fry or blanch, and serve with condiments to your liking.